This banana cake recipe came from my great-grandmother and has been in the family for 100 years. SHORTENING — Crisco has altered its shortening to remove trans fat. This means that it doesn’t hold up in frosting as well as the original Crisco. It’s better to use “high-ratio” shortening. CAKE FLOUR — I’m often asked if you can use all-purpose flour instead. Cake flour has a lower protein content, is more finely milled, and is treated so that the starch granules absorb water and swell more readily in high-sugar batters which helps the cakes to be lighter and moist.
Ingredients
For the cake:
- 1 ¼ cups sugar
- 1 cup sour cream
- 2 large eggs
- 4 tablespoons salted butter, melted
- 4 ripe bananas mashed
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup chopped walnuts optional
For the frosting:
- 4 tablespoons salted butter softened
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 2 ½ cups confectioner’s sugar (powdered sugar)
Instructions
For the cake:
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Preheat the oven to 375F degrees. Spray 9×13-inch baking dish with nonstick cooking spray.
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In a medium bowl, cream together sugar, sour cream, egg, and melted butter.
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Add mashed bananas and vanilla extract and continue to mix.
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Add flour and baking soda; mix well.
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Pour batter into baking dish.
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Bake for 25-35 minutes until a toothpick inserted in the center comes out clean. Cool completely before frosting.
For the frosting:
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Cream butter and confectioner’s sugar together until smooth using an electric hand mixer or stand mixer.
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Slowly add the heavy cream; stir until smooth. Stir in vanilla extract.
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Spread on cooled cake. Slice then serve!
